scholarly journals Effect of heating on the oxidative stability of corn oil and soybean oil

2019 ◽  
Vol 70 (2) ◽  
pp. 303 ◽  
Author(s):  
R. Saeed ◽  
S. Naz
Keyword(s):  
Soybean Oil ◽  
Microwave Heating ◽  
Corn Oil ◽  
Acid Value ◽  
Oxidation Products ◽  
Chemical Degradation ◽  
Conventional Heating ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Ft Ir

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed significantly with the rise in temperature (p < 0.05). The peroxide and p-anisidine values for corn oil (PV: 50.670 meqO2/kg, p-AV: 8.248) were greater than soybean oil (PV: 41.694 meqO2/kg, p-AV: 7.566) for conventional heating. The peroxide and p-anisidine values for soybean oil (PV: 6.545 meqO2/kg, p-AV: 76.539) were greater compared to corn oil (PV: 5.074 meqO2/kg, p-AV: 65.360) for microwave heating. The results concluded that microwave heating had a greater impact on the chemical degradation of the fatty acids of the oil. The FT-IR spectra showed peak changes at 3743 cm-1 and 1739 cm-1 and confirmed the rancidity of the oils from microwave heating due to the formation of secondary oxidation products. It was concluded that corn oil showed more oxidative changes compared to soybean oil.

scholarly journals Effectiveness of the Natural Antioxidant 2,4,4′-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1630
Author(s):  
Hadeil Alsufiani ◽  
Wafaa Ashour
Keyword(s):  
Sunflower Oil ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Thiobarbituric Acid Reactive Substance ◽  
Secondary Oxidation ◽  
Total Oxidation

This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.

scholarly journals Quality Assessment on the Oxidative Stability of Almond Kernels during Extensive Storage Time

2021 ◽  
Vol 22 (2) ◽  
pp. 332-343
Author(s):  
Ahmed Raza Sidhu ◽  
saba Naz ◽  
Sarfaraz Ahmed Mahesar ◽  
Abdul Rauf Khaskheli
Keyword(s):  
Oxidative Stability ◽  
Room Temperature ◽  
Storage Time ◽  
Fourier Transforms ◽  
Spectral Band ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Oxidation ◽  
Almond Oil ◽  
Ft Ir

The objective of our study is to monitor the oxidative stability of different cultivars of almonds (Australian, American and Iranian) kernels/oil during the 12th month of storage at room temperature. Several physicochemical parameters free fatty acids (FFA), peroxide value (PV), panisidine value (p-AV), total oxidation value (TOTOX), Fourier transforms infrared spectrophotometer (FT-IR) and Gas chromatography Mass spectrometry (GC-MS) were used to check the oxidative stability of almond kernel. According to the results, effects of room temperature in the early stages of oxidation, primary oxidation products remained stable, whereas secondary oxidation product levels continued to rise in the later stages. In general, FFA increased with increasing storage time, the range was observed (0.21-0.97 %), PV (1.31-16.23 meqO2/kg), p-AV (2.21-19.35), TOTOX (4.83-15.81), respectively. During storage at room temperature for up to 12th months, there was no significant shifting of the spectral band in the FT-IR study. The most bounteous fatty acid in the almond oil range was observed oleic acid C18:0 (71.01-79.56 %) followed by linoleic acid C18:2 (13.13–20.65 %), palmitic acid C16:0 (4.86-5.67 %), stearic acid C18:0 (1.20-3.81 %), and palmitoleic acid C16:1(0.21-0.47 %) in all three samples during storage. These results suggest that almond oil during the 12th month of storage keeps its good chemical properties.

scholarly journals Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil

2019 ◽  
Vol 36 (4) ◽  
pp. 367-372 ◽  
Author(s):  
Mehmet Gökhan Soydan ◽  
Fatime Erdoğan
Keyword(s):  
Fish Oil ◽  
Storage Period ◽  
The Other ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Control Group ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Oil Storage

The aim of study was to investigate four commercial available antioxidants (groups A (300 mg propyl gallate (PG)+10 mg rosemary extract (RE)/1000 mg), B (240 mg butylated hydroxy anisole (BHA)+80 mg PG+80 mg citric acid (CA)/1000 mg), C (120 mg BHA+120 mg PG+50 mg CA)/1000 mg), D (150 mg butylated hydroxytoluene (BHT)+100 mg BHA+10 mg PG)/1000 mg) used to evaluate oxidation during the storage in fish oil. Antioxidants were added to the fish oil to determine which ones were most effective in preventing oxidation, and fish oil was stored in the amber bottles at room temperature (20 °C) for 90 days. The control group samples were stored under the same conditions and antioxidant was not added. To determine the effect of antioxidants, the recommended by the manufacturer dose of commercial antioxidant (1000 mg kg-1 fish oil) was used in the experimental groups. The formation of the primary and secondary oxidation products in fish oil storage trial was examined by conducting the peroxide value (PV) and p-anisidine value (AV) analyses. The total oxidation value (TOTOX) was calculated based on the PV and AV measurements. Minor changes were observed in the PV of the fish oil during the first 30 days. In the study, antioxidant added samples (groups B, C, D > 5 meq kg-1) were oxidized on the 45th day; on the other hand both control and group A oxidized on the 75th day. A possible prooxidative effect was seen for some of the antioxidants. There was a very little change secondary oxidation of fish oil and no significant effects of all four antioxidant groups on the changes of AV (<20) during the storage period (P>0.05). In addition TOTOX was calculated under GOED (<26) limit during the storage for 90 days. At the end of the study, control samples were not significantly different from the other samples with antioxidant-added. Due to the results obtained at the end of the 90-day study, it was found that none of the antioxidants were used efficiently in this study.

scholarly journals Quality changes in oil marinades used for flavoring of meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Adam Wie˛k ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Renata Pietrzak-Fiećko ◽  
Janusz Pomianowski
Keyword(s):  
Peroxide Value ◽  
Control Sample ◽  
Acid Value ◽  
Oxidation Products ◽  
Common Element ◽  
Secondary Oxidation ◽  
Physicochemical Changes ◽  
Refrigeration Storage

AbstractMeat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).

scholarly journals Inhibition of Corn Oil Peroxidation by Extracts from Defatted Seeds of Camellia oleifera Abel

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Haiming Chen ◽  
Fei Song ◽  
Weijun Chen ◽  
Wenxue Chen
Keyword(s):  
Phenolic Compounds ◽  
Corn Oil ◽  
Oxidation Products ◽  
Total Phenolic ◽  
Camellia Oleifera ◽  
Secondary Oxidation ◽  
Quantitative Characterization ◽  
Qualitative And Quantitative ◽  
Seed Extracts

The defatted seed of Camellia oleifera Abel is an underexploited byproduct. In the present study, 3 solvents (isopropanol, hexane, and diethyl ether) were used to extract active compounds from defatted seeds of Camellia oleifera Abel. The qualitative and quantitative characterization of the main phenolic compounds were performed using the HPLC-DAD. In addition, the antioxidant efficacy of defatted seed extracts in the stabilization of the corn oil was estimated by monitoring its primary and secondary oxidation products. The results showed that isopropanolic extract (IE) exhibited the highest yield of total phenolic compounds (9.23±0.33 mg/g) compared with other solvents. The predominant phenolic compounds identified by HPLC-DAD in defatted seed extracts were epicatechin, naringenin, and catechin. In addition, IE exhibited the best inhibition effect on both primary and secondary oxidation products. The results reveal that IE of defatted seed of Camellia oleifera Abel is a useful antioxidant for the stabilization of corn oil.

Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating

1992 ◽  
Vol 55 (9) ◽  
pp. 722-727 ◽  
Author(s):  
R. S. FARAG ◽  
F. M. HEWEDI ◽  
S. H. ABU-RAIIA ◽  
G. S. EL-BAROTY
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Fatty Acid Content ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Cottonseed Oil ◽  
Degree Of Polymerization ◽  
Microwave Oven ◽  
Oxidation Products ◽  
Conventional Heating

Refined cottonseed oil and hydrogenated palm oil were heated by two methods, conventionally by gas-cooker (deep fat frying) and by microwave energy. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, thiobarbituric acid value, iodine value, petroleum ether insoluble oxidized fatty acid content, and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power levels caused some hydrolysis to free fatty acids and accelerated the formation of hydroperoxides and secondary oxidation products. The value from each test increased with both the power settings of the microwave oven and the time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice as fast as that produced by conventional heating. Also, the chemical values indicating deterioration for refined cottonseed oil were much higher for refined cottonseed oil than for hydrogenated palm oil in all cases. Gas-liquid chromatographic analysis of fatty acids obtained from the heated oils indicates the occurrence of oxidative degradation and production of short-chain acids.

scholarly journals Enhancement of thermal stability of soybean oil by blending with tea seed oil

2018 ◽  
Author(s):  
Nopparat Prabsangob ◽  
Soottawat Benjakul
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Phenolic Content ◽  
Monounsaturated Fatty Acids ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Tea Seed Oil ◽  
Oil Deterioration ◽  
Thermal Stability Of

Frying accelerates oil deterioration through several chemical reactions, particularly lipid oxidation. Soybean oil (SBO), the polyunsaturated fatty acid (PUFA) rich oil, is prone to thermal degradation. Nevertheless, tea seed oil (TSO), mainly consisting of monounsaturated fatty acids (MUFA), is quite stable. This work aimed to elucidate thermal stability of SBO as affected by TSO blending at varying volume ratios. After frying for several repeated cycles, SBO/TSO blends with the ratios of 70:30, 60:40 and 50:50 showed lower total oxidative degree than SBO alone. FTIR spectra suggested less cis C=C deformation of the SBO blended with TSO, and the 60:40 SBO/TSO blend contained the lowest secondary oxidation products. Along frying, less change in viscosity (color) was found for the 60:40 and 50:50 (60:40) SBO/TSO blends. Improved thermal stability of the blended oils was expected due to the decrease in PUFA and increase in phenolic content, and this study suggested that the 60:40 SBO/TSO blend showed the highest stability.

Highly effective synthesis of dibromide of (+)-(1R, 2R)-and (-)-(1S, 2S) -1,2- diphenyl-1,2-ethylenediammonium (DPEN∙2HBr) assisted by microwave

2020 ◽  
Vol 07 ◽  
Author(s):  
Jeyson Andrés Cortés Mitte ◽  
Andrés Felipe Ojeda Delgado ◽  
Luis Alberto Lenis Velásquez
Keyword(s):  
Melting Point ◽  
Microwave Heating ◽  
13C Nmr ◽  
Optical Resolution ◽  
Conventional Heating ◽  
1H And 13C Nmr ◽  
Highly Effective ◽  
Effective Synthesis ◽  
Ft Ir ◽  
Optical Rotations

Abstract:: In this work, the chiral salts (R,R)- and (S,S)-dibromide of 1,2-diphenyl-1,2-ethylenediammonium (R,R)-9 and (S,S)-9 were synthesized, both by conventional and microwave heating, obtaining yields and optical rotations (c 0.43, H2O) of 92%, +17.48° and 90%, -17.50°, respectively (conventional heating by 24 h) and 92%, +17.52° and 89%, -17.44°, respectively (microwave heating by 1.4 h). These compounds were synthesized by means of the racemic intermediate (±)- iso-amarine (±)-6, leading to the separation of their enantiomers, by fractional optical resolution and using as resolution agents the enantiomers of (+)-(S)- and (-)-(R)-MA 3. The starting reagents were benzaldehyde and 28-30% NH4OH, which are economical and commercially affordable. All synthesized compounds were characterized by melting point, solubility, UV-vis, FT-IR (ATR). Imidazoline (±)-6 and salts (R,R)-9 and (S,S)-9 were additionally characterized by 1H and 13C NMR. Polarimetry was determined to (R,R)-(+)-6, (S,S)-(-)-6, (S,R,R)-(+)-7, (R,S,S)-(-)-7, (S,S)-(+)-8, (R,R)-(-)-8, (R,R)-(+)-9 and (S,S)-(-)-9 compounds.

Sign in / Sign up

Export Citation Format

Share Document